Chocolate Babka

Chocolate is such a crowd pleaser because there are so many variations. Dark, milk, white, semisweet, bittersweet, ruby chocolate and the latest I heard of is Couverture chocolate. I mean okay I will admit it; I get bored myself by eating chocolate alone. The same way, repeatedly, so I try to introduce some form of excitement. Chocolate cake? Yummy, but I have done it before. Chocolate Babka Bread? Now that is something new.

The trick to this recipe is to just not overthink it and just have fun. Approach it as you would an art piece. Relaxing through it and taking your time because as soon as you rush it, you will end up with an unsatisfactory result. You can choose to add chocolate sprinkles or omit them from the recipe. It is all about your taste and experimentation.


°3 ½ cups all-purpose/cake flour

°1 package instant yeast1 tsp salt

°1 ½ cups vegan milk (soya/almond or oat milk)

°¼ cup of golden syrup

°1/3 cup vegan butter (soft and not melted)

°1/3 cup castor sugar

°1/2 cup brown sugar

°2 spoons cocoa powder

°½ cup vegan chocolate chips

°¼ cup water

°¼ cup castor sugar


1.In a large bowl, add your sifted flour, yeast and salt and mix until well combined.

2.Add your milk, syrup, and fold until it is all incorporated. (the dough shouldn’t be too sticky)

3.Form the dough into a ball and place in the middle of a well-greased bowl.

4.Cover with a plastic wrap or towel and let the dough sit in a warm place for 1 hour or until it has doubled its size.

5.In the meantime, in a small bowl add both sugars and cocoa then mix well.

6.When the dough is ready, roll it out thinly on a floured surface.

7.Brush the dough with the butter and sprinkle the cocoa and sugar powder on top followed by the chocolate chips, avoiding the borders along the edge.

8.How to assemble:

8.1. Roll the dough from one side to the other like a log ensuring that you hold it tightly while rolling. If it is too loose then your dough will not take its proper form and shape.

8.2. The key is to ensure you are neatly tucking in your dough, slowly as possible without rushing.

8.3. Once it is rolled, pinch the seams together so that there are no open ends.

8.4.Use a very sharp knife to cut the dough lengthwise in half.Start braiding the dough by creating a criss cross pattern ensuring that the chocolate side is exposed.

8.5.Pinch the ends together lightly and tuck the edges underneath the dough

8.6.Add in a well-greased loaf tin and let it rise for an hour.

9.Bake in a preheated oven for 40 -50 minutes at 180 until golden brown.

10.While baking, prepare the simple syrup. Add sugar and water in a saucepan and allow to boil.

11.Stir until sugar is dissolved and set aside.

12.Once the bread is ready, insert a toothpick to test if it is well done.

13. Sprinkle some chocolate chips on top and let the heat melt them and let it cook for 5 minutes.

14.Brush the bread with your simple syrup and let it soak in.

15.Lift out of the tine and slice into desired pieces then serve.

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